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AMERICAN ALE YEAST - 1056
American Ale Yeast

Probable origin: Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders
Price: $6.79
AMERICAN ALE YEAST II - 1272
American Ale Yeast II

Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72? F, 15-22? C)
Price: $8.26
AMERICAN WHEAT - 1010
American Wheat Yeast

A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation - low; apparent attenuation 74-78%. (58-74º F, 14-23° C)
Price: $7.78
BELGIAN ABBEY YEAST II - 1762
Belgian Abbey Yeast II

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-75? F, 18-24? C)
Price: $8.26
BELGIAN ALE YEAST - 1214
Belgian Ale Yeast

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78? F, 14-24? C)
Price: $6.79
BELGIAN STRONG ALE YEAST - 1388
Belgian Strong Ale Yeast

Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation 73-77%. (65-75? F, 18-24? C)
Price: $6.79
BRITISH ALE YEAST - 1098
British Ale Yeast

The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 65?F (18? C). Flocculation - medium; apparent attenuation 73-75%. (64-72? F, 18-22? C)
Price: $8.26
BRITISH ALE YEAST II - 1335
British Ale Yeast II

Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation - high; apparent attenuation 73-76%. (63-75? F, 17-24? C)
Price: $8.26
EUROPEAN ALE YEAST - 1338
European Ale Yeast

From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. Flocculation - high; apparent attenuation 67-71%. (62-72? F, 16-22? C)
Price: $6.79
GERMAN ALE YEAST - 1007
German Ale Yeast

Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt.
Price: $8.26
IRISH ALE YEAST - 1084
Irish Ale Yeast

Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and Murphy\'s Stout

Unique properties: This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64? F, (18? C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation - medium; apparent attenuation 71-75%. (62-72? F, 16-22? C)
Price: $6.79
KOLSCH YEAST - 2565
K?lsch Yeast

Probable origin: Cologne, Germany
Beer Styles: Traditional American use - K?lsch, Fruit beers, Light pseudo lagers
Commercial examples may include: Kess, Paffgen, Muhlen

Unique properties: True top cropping yeast similar to Alt strains. Produces slightly more fruity-winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60? F range, (13-16? C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation - low; apparent attenuation 73-77%. (56-70? F, 13-21? C)
Price: $6.79
LONDON ALE YEAST - 1028
London Ale Yeast

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)
Price: $6.79
LONDON ALE YEAST III - 1318
London Ale Yeast III

From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74? F, 18-23? C)
Price: $6.79
LONDON ESB ALE YEAST - 1968
London ESB Ale Yeast

Probable origin: London, England
Beer Styles: British Pale Ales, Special Bitters
Commercial examples may include: Fullers London Pride, Young's and Greene Kings

Unique properties: This extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness increased with higher fermentation temperatures 70-74? F, (21-23? C). Diacetyl production is noticeable and a thorough rest; 50-70? F, (10-21? C) is necessary. Yeast traps trub easily and autolysis is possible. A very good cask conditioned ale strain due to thorough flocculation characteristics. Beers become readily bright within days. Brilliant beers easily achieved without any filtration. Alcohol tolerance approximately 9% ABV. Flocculation - high; apparent attenuation 67-71%. (64-72? F, 18-22? C)
Price: $7.78
NORTHWEST ALE YEAST - 1332
Northwest Ale Yeast

One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75? F, 18-24? C)
Price: $6.79
RINGWOOD ALE YEAST - 1187
Ringwood Ale Yeast

Great Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation - high; apparent attenuation 68-72%. (64-74? F, 18-23? C)
Price: $6.79
SCOTTISH ALE YEAST - 1728
Scottish Ale Yeast

Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Flocculation - high; apparent attenuation 69-73%. (55-75? F, 13-24? C)
Price: $6.79
THAMES VALLEY ALE YEAST - 1275
Thames Valley Ale Yeast

Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-76%. (62-72? F, 16-22? C)
Price: $7.78
WHITEBREAD ALE YEAST - 1099
Whitbread Ale Yeast

A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Flocculation - high; apparent attenuation 68-72%. (64-75? F, 18-24? C)
Price: $6.79
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